METHOD FOR INHIBITING DEVELOPMENT OF PEROXIDES

摘要

This invention concerns to food industry's sub-sector, to confectionary. Peroxides can contain ingredients of raw materials, or they can be formed during technological process. Quantity of peroxides in food products can be conduced by characteristics of raw materials or by process parameters.It was established before, that both cocoa powder and cocoa bean-shell powder have antioxidant activity. In fondants and cream products with low content of cocoa powder but with high content of unsaturated fatty acids and water, the antioxidant activity of cocoa is going down, but activity can be more reduced by processing technology.Authors of invention have found that antioxidant activity of cocoa powder depends from of cocoa beans' storage-duration but not from roasting manner (cocoa powder of beans roasted without bean-shell and cocoa powder of beans roasted with bean-shell). Object matter of invention is characterized in that inhibiting development of peroxides in fondant type of confectionaries, having low content of cocoa powder and having high content of unsaturated fatty acids and water, is provided using cocoa powder additions from cocoa beans stored not longer one year.